A comparison between wheat and different kinds of corn flour based on minerals, free phenolic acid composition and antioxidant activity

Main Article Content

N. Nikolić
J. Mitrović
I. Karabegović
S. Savić
S. Petrović
M. Lazić
G. Stojanović

Keywords

ICP-OES, HPLC, phenolic compounds

Abstract

In order to compare different kinds of corn flour (white, yellow and degerminated yellow corn flour) with wheat flour, this paper investigates the content of free phenolics, minerals and phenolic acids composition and antioxidant activity, determined as the DPPH radical scavenging capacity and reducing power. All the samples of corn flour proved to be a better source of phenolic compounds (1,100.51-1,268.26 ?g/g) than wheat flour (705.60 ?g/g) and had a statistically significant higher antioxidant activity. The yellow and white corn flour had a statistically significant higher content of calcium (1.44-1.84 mg/g), magnesium (1.43-1.45 mg/g), sodium (178.73-183.53 mg/g), potassium (2.59-2.63 mg/g) and zinc (30.11-106.24 ?g/g) than the wheat flour (0.26 mg/g, 0.28 mg/g, 47.29 mg/g, 1.41 mg/g and 10.79 ?g/g, respectively). The white corn flour was especially stood out from the wheat and other corn flour based on its content of zinc, which is such that 100 g of white corn flour could satisfy 73.1% of an adult man’s needs for zinc. Gallic, protocatechuic, chlorogenic, caffeic, coumaric, trans-ferulic and syringic acid were detected in the corn flour, while only gallic, protocatechuic and chlorogenic acid were detected in the wheat flour. A higher content of gallic (66.68-70.89 ?g/g) and protocatechuic acid (41.89-42.76 ?g/g) was detected in the corn flour than in the wheat flour, where the gallic acid content was 28.60 ?g/g and protocatechuic acid content, 36.38 ?g/g.

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